Loaded Brussel Sprouts with Chili Honey
A side of veggies never has to be boring when you load them up! These crispy brussel sprouts get topped with pancetta, nuts, cranberries, feta, and a spicy chili honey.
Ingredients
- ½ cup chopped walnuts
- 4 oz pancetta diced
- 1 lb fresh brussel sprouts trimmed and halved
- 2 tbsp olive oil
- salt and pepper
- ¼ cup dried cranberries
- 4 oz crumbled feta
- 3 tbsp honey
- 2 tsp chili pepper flakes
- 1 tsp granulated onion
- 1 tsp granulated garlic
Instructions
- Preheat your oven or airfryer to 400°
- In a dry pan, toast the walnuts over medium heat until fragrant, about 2-3 minutes. Set aside
- In the same pan, partially cook the pancetta, just enough to render out some fat, but not to cook all the way through (it will continue to cook and crips with the brussel sprouts).
- In a bowl, add brussel sprouts. Drizzle with olive oil and season with salt and pepper to taste. Add pancetta (and any rendered fat), and stir to combine.
- Spread brussels in an even layer in an air fryer basket/tray or a baking sheet (if using the oven).
- Air Fryer: Cook for 12-15 minutes, shaking halfway through. Oven: Roast for 18-20 minutes, flipping halfway through.
- Once air fried/roasted, add to a serving bowl. Toss in walnuts, cranberries, and feta.
- In a small bowl, combine honey, chili flakes, garlic, and onion. Drizzle over brussel sprouts and and toss. Serve immediately.